If you have box of Minute Tapioca in the kitchen and want to try using it in a fruit pie, this vintage Minute Tapioca Cherry Pie from The Vintage Recipe Project is a fun one.
I found it while searching for ways to use tapioca since it’s generally not something I keep around, but had bought for a slow cooker dish. The recipe calls for sour cherries and their juice, but I used thawed frozen dark cherries (couldn’t find tart or sour) and they worked just fine. Next time I’ll seek out tart or sour or stick with the canned or jarred sour type from from Aldi or Trader Joe’s. There will definitely be a next time because cherry pie is a family favorite and I have the rest of this box of tapioca to use!
I’m linking directly to the recipe so you can see the cool website and the other vintage recipe cards. As for the pie, let me know if you try it!
Update: I made this pie again using Trader Joe’s Dark Morello Cherries. Here’s my new version.
- Enough crust for a double crust pie (9 inch deep dish)
- 1 cup sugar
- 2 1/2 tablespoons Minute Tapioca
- Pinch of salt
- 3 cups drained dark Morello cherries (from two 24 oz jars)
- 1/2 cup cherry liquid from jar
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1 tablespoon butter, cut into thin slices
- Preheat oven to 400 degrees F.. Put a rimmed baking sheet in to preheat along with the oven.
- Have ready a 9 inch deep dish pie plate lined with pie dough.
- In a mixing bowl, stir together sugar, tapioca and salt.
- Add the cherries and toss to coat, then stir in cherry juice, almond extract and vanilla. Allow the mixture to stand for 15 minutes.
- Pour mixture into pie dish using only as much as needed (you may have more filling depending on the depth of your dish -- if you overfill, it will bubble over). Dot with butter. Roll out your top crust and lay it over, then seal edges and cut vents. Alternatively, use a lattice.
- Set the pie on the hot rimmed baking sheet. Bake at 400 degrees for 30 minutes. Reduce heat to 350 and bake for another 30 minutes. Let the pie cool for several hours, then chill slightly. Return to room temperature and cut.